Those croissants look gorgeous! I actually made croissants this weekend using Reinhart's recipe too! Mine didn't come out looking as beautiful as yours. I think I may have over-risen them! I can never get them to shape perfectly. What's your technique?

I think one of the keys to shaping, is to first making sure that your dough is perfectly rectangular prior to cutting. After making the triangular cuts, I like to roll the dough up into the croissant shape as tight (and as even) as I can.

Mike, unfortunately I don't have any pictures. I was up laminating the croissant dough at 4am in the morning! Got too tired to take pics. :)

I guess I had a hard time getting them to be perfect triangles. They were more lopsided and the base was uneven. Do you have any techniques with cutting out the triangles? I tried using Reinhart's technique but perhaps my rolled out dough wasn't perfectly rectangular.

Those have a good, uniform color and a nice shine. They look delicious. Say, you ever try Dan Leader's sourdough croissants from Local Breads? They are rather good, too. I plan to make some next weekend.

a good way to get really nice rolled croissants is cutting the dough in longer triangles than usual, that way you get a better shape and the layers don't collapse easly.

I have been rolling croissants for a couple of years at a bakery and the most sof you are with your hands the better. Remember that your hands warm up the dough which means that the temp of the butter will increase and melt.

Use your fingers or something to meassure the size oft he triangles. I use for example my pinky and index fingers open to guide the cut.

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